Cucumber Tomato Salad
This Cucumber Tomato Salad has crisp cucumber, juicy tomatoes and red onion, all tossed in a tangy dressing. It’s the ultimate refreshing summer salad recipe!
Looking to liven up your salad routine? This refreshing cucumber tomato salad is sure to become a fast favorite! This is the salad that I’ve been making all summer long. I serve it every chance I get, and it’s become my go-to side salad to serve when we’re having dinner guests over for a summer BBQ.
It’s often the simplest combinations of fresh ingredients that turn out to be the best, and that is definitely the case with this cucumber tomato salad. Juicy, sweet tomatoes and crisp cucumber are a delightful pair. Add in sweet-spicy red onions and a tangy vinegar-based dressing and you have a swoon-worthy salad. A sprinkle of fresh herbs is the perfect finishing touch!
Cucumber Tomato Salad Recipe Ingredients
This fresh cucumber tomato salad is a variation on this classic Cucumber Salad, taken up a few notches! Beyond the cucumber and tomatoes, you’ll need just a few ingredients for this scrumptious salad. The vinegar-based dressing is light and tangy and the perfect complement to the crisp, fresh flavors in the salad. I always finish this salad with some fresh herbs to bring another dimension of flavor. It’s what keeps everyone going back for more!
- English Cucumber: Sweeter and less bitter than regular cucumbers, English cucumbers are the type typically sold wrapped in plastic wrap at the grocery store.
- Grape or Cherry Tomatoes: Cut them in half before adding them to the salad. You can also use whole ripe tomatoes (such as Roma tomatoes) and coarsely chop them.
- Red Onion: Slice it thinly so that its flavor doesn’t overpower the other ingredients.
- Salad Dressing: The salad dressing is a variation on my Greek Salad Dressing, and it’s a simple mixture of olive oil, red wine vinegar, honey, salt and pepper.
- Fresh Herbs: Finally, a sprinkle of chopped fresh dill, parsley, and/or basil elevates the flavors in the salad and adds a pretty pop of color.
English Cucumber vs. Regular Cucumbers
While you can use a regular cucumber in this recipe, I much prefer the flavor and texture of English cucumbers in this salad. Here’s a look at how they differ:
- English Cucumber: Longer and thinner than regular cucumbers, English cucumbers come wrapped in plastic wrap at the grocery store. Their thin skin does not require peeling. English cucumbers also have smaller seeds than regular cucumbers and a sweeter, less bitter flavor.
- Regular Cucumber: This is the type of cucumber that we always added to our Green Salads growing up. The skin is thicker, the seeds are larger, and regular slicing cucumbers are generally more watery in the center. Their flavor is less sweet and more bitter. If using this type of cucumber, I recommend peeling off the skin before slicing.
How to Make Cucumber Tomato Salad
This zippy salad couldn’t be easier to make! Here’s an overview of the recipe steps.
- Chop the cucumber by first trimming off the ends and slicing it in half lengthwise. Then, cut it into 1/4-inch thick half rounds.
- Combine the cucumber, tomatoes and onion in a medium salad bowl.
- Whisk together the dressing ingredients. Pour the dressing over the salad and toss gently to mix.
- Gently stir in the fresh herbs. You can either serve the salad right away, or let it marinate in the refrigerator for 30 minutes to an hour to let the flavors meld together.
Honestly, I think this salad is pretty perfect as is. If you want to doctor it up, though, try one of these simple recipe variations:
- Add feta cheese crumbles or cubes cut from a block of feta, like in this Greek Salad.
- Add chopped avocado.
- Add chopped bell pepper. I think green bell pepper would be especially wonderful, but you could use any color.
- Toss some fresh sliced peaches into the mix for added sweetness.
- Swap in a different salad dressing, such as Italian Dressing or even Balsamic Vinaigrette.
- Don’t skip the fresh herbs! They really do make a difference in brightening up the flavors. Fresh dill is my favorite in this salad.
- While some salads, like this Italian Pasta Salad, are ideal for making ahead, we prefer to serve this cucumber tomato salad when it’s freshly made. It’s best served within a few hours of preparation, but will still be delicious on the second day. Over time, the cucumbers will soften and the both the cucumbers and tomatoes will release some liquid, watering down the salad a bit.
- You can double the recipe if you’re serving a crowd.
Cucumber Tomato Salad Serving Suggestions
This mouthwatering salad is a versatile healthy side dish! Since it’s so light and fresh, it’s perfect for serving alongside heavier entrees like grilled meats. Bring it to a summer BBQ or potluck, or enjoy it as an easy side with your favorite quick dinners. Try it alongside:
- Pork: Pair with Grilled Pork Tenderloin or Baked Pork Chops.
- Chicken: Such as Honey Mustard Chicken or Air Fryer Chicken Legs.
- Steak: There’s nothing better than this flavorful cucumber tomato salad alongside a juicy Grilled Steak.
- Salmon: Our go-to recipes include Air Fryer Salmon and this Baked Salmon.
- Vegetarian: We love serving this salad with our favorite Black Bean Burger Recipe. It’s also delish with Veggie Fajitas!
More Delicious Salad Recipes
If you love flavor-packed salads, give one of these easy salad recipes a try next:
- Orzo Salad: With feta, cucumber, tomatoes and Kalamata olives, this flavorful pasta salad can’t be beat!
- Arugula Salad: Peppery arugula is tossed with fresh pears, almonds and a lemon vinaigrette. It’s simple, and so good!
- Kale Salad: A fall favorite, with apple, cranberries and goat cheese.
- Farro Salad: Our go-to healthy main dish salad, it’s a must-make!
Cucumber Tomato Salad
- 1 English cucumber, no need to peel
- 10 ounces grape or cherry tomatoes*, halved
- ½ small red onion, thinly sliced, about ½ cup
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon Kosher salt or fine sea salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, dill and/or basil, optional
- Trim off the two ends of the cucumber and then halve it lengthwise. Then slice it into ¼-inch thick half rounds.
- Place the cucumber, halved tomatoes and sliced red onion in a medium bowl.
- To make the dressing, in a small bowl, whisk together the olive oil, red wine vinegar, honey, salt and pepper.
- Pour the dressing over the salad and toss gently to mix.
- Gently stir in the fresh herbs, if using. Serve immediately or chill in the refrigerator for an hour or two to let the flavors meld together and then serve.
- You can also use whole ripe tomatoes and chop them.
- The salad is best served within a few hours of preparation, but will still be delicious on the second day. Over time, the cucumbers will soften and the both the cucumbers and tomatoes will release some liquid, watering down the salad a bit.